Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Alav, Aslıhan(1)
• Alaylar, Burak(1)
• Ceylan, Zafer(1)
• Dertli, Enes(1)
• Fettahoğlu, Kübra(1)
• Güllüce, Medine(1)
• Işik, Ceyda(1)
• Kaban, Güzin(1)
• Kamiloğlu, Aybike(1)
• Karadayi, Mehmet(1)
• Karakas, CananYagmur(1)
• Kaya, Mükerrem(1)
• Meral, Raciye(1)
• Yilmaz, Mustafa Tahsin(1)

• MakaleAçık Erişim2021/r/bayburt/13447
  Potential bacteriocinogenic lactic acid bacteria from pastırma; [Pastırmadaki potansiyel bakteriyosinojenik laktik asit bakterileri]

  Güllüce, Medine; Kaya, Mükerrem; Kaban, Güzin; Karadayi, Mehmet; Alaylar, Burak; Kamiloğlu, Aybike; Işik, Ceyda; Fettahoğlu, Kübra

  Recent researches conducted have focused on the possibility of using bacteriocin produced by lactic acid bacteria both (LAB) as protective cultures and as natural antimicrobial agents in dry cured meat products such as pastırma. In the present study, 50 lactic acid bacteria strains, previously isolated from various traditional pastırma samples, were tested for their antimicrobial potentials. Determination of antagonistic activities against food-borne pathogenic strains (Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) were done by using agar-spot and well diffusion assays. Then, active isolates were identified by using 16S rRNA gene sequence analysis. According to the results, 11 of tested LAB were determined with significant bacteriocinogenic potential and these were assigned to as 1 Lactobacillus plantarum, 9 L. plantarum subsp. plantarum and 1 Pediococcus pentosaceus. In conclusion, it was reached that the isolated/identified bacteriocin-producing lactic acid bacteria strains from pastırma samples have a significant potential to prepare pure or crude bacteriocin preparations.

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  AtıfScopus1·OpenAlex1

  İncele
• MakaleYalnız künye2019Scopus SJRQ1/r/bayburt/13559
  Effect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout fillet

  Meral, Raciye; Alav, Aslıhan; Karakas, CananYagmur; Dertli, Enes; Yilmaz, Mustafa Tahsin; Ceylan, Zafer

  Nisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the analysis period. On the 4th day, while TMAB load of C was 6.61 log CFU g−1, that of the sample coated with NCL nanomats was found to be 3.28 log CFU g−1. TMAB load of control samples reached above 6 log CFU g−1 on the 4th day of cold storage, TMAB load of fish samples coated with nanomats reached the same level up to the 12th day. The shelf life of coated fillets was extended to 12 day. 3–4 logarithmic decrease was obtained in LAB count by NCL nanomats during the analysis period. On the 4th storage day, the hardness value of C sample decreased 21% compared to NCL samples. All sensory attributes of C samples were acceptable by the 4th day of the storage; while sensory attributes of NCL samples were acceptable by the 10th day of storage. The study revealed that nisin and curcumin loaded nanomats could be effectively used to improve the quality of fish fillets.

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  AtıfScopus92·WoS84·OpenAlex91

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